Serves 2
Ingredients:
For the broth:
1 tsp sesame oil
1 clove of garlic, crushed
1 tsp of ginger paste
1 tsp miso paste
1 tbsp peanut butter, smooth
1 tbsp tamari
2 tsp rice vinegar
Pinch of chilli flakes
Juice of 1 lime
1 tsp maple syrup
400ml of veg stock
Serving Recommendations:
Basmati rice, 1 cup dried
Smoked tofu, straight from the packet, cubed. No need to cook!
1/4 Red cabbage, thinly slice
1 Carrot, julienned
2 Spring onions, thinly sliced
6 tbsp Edamame beans, thawed if using frozen
1 tsp Sesame seeds
Fresh coriander
Chilli oil, if you want a kick
Method:
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Start by getting your rice on the boil as this recipe comes together really fast. This recipe serves 2 people so we would recommend adding 1 cup of rice, 2 cups of water and a pinch of salt to a small saucepan and bring to the boil gently. Keep an eye on this as we progress to the next stage.
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Next, get started on your broth. Grab a small saucepan and add coconut oil, garlic, ginger and chilli flakes and gently sauté until golden and aromatic.
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Now add your veg stock along with miso, peanut butter, tamari. Whisk to combine and allow to come to a gently simmer.
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Whilst your broth is warming through, get started on gathering the ingredients you'd like to add to your brothy bowl. I like to use all raw ingredients to make this a super quick meal. Cube the smoked tofu, slice the red cabbage and spring onions, grate or julienne the carrot, thaw your edamame beans, and your ready to assemble.
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Your rice should be ready by now, turn off the heat and clamp on a lid to allow the rice to steam for extra fluffiness.
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Going back to your broth, taste and season with rice vinegar, maple, lime.
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Next, add your rice to the centre of a large shallow bowl, surround it with your prepared veggies and smoked tofu.
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Pour over the hot broth, making sure to cover the tofu and veg to ensure it's warmed though by the piping hot broth.
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Garnish with sesame seeds, fresh coriander and chilli oil if you want that extras kick!
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Tuck in and enjoy!
